Antioxidant properties and mutagenicity of Pinus morrisonicola and its vinegar preparation

LWT

Volumn 44, Issue 6, 2011, Pages 1477-1481

  Chen, Ya Hui ^a   Hsieh, Pao Chuan ^a   Mau, Jeng Leun ^b   Sheu, Shyang Chwen ^a  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antioxidant property; Ethanol fermentation; Pinus morrisonicola; Vinegar fermentation

Indexed keywords

ACETIC ACID; ANTIOXIDANTS; ETHANOL; FERMENTATION; SALMONELLA;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT PROPERTIES; EFFECTIVE CONCENTRATION; ETHANOL FERMENTATION; PINUS MORRISONICOLA; REDUCING POWER; SALMONELLA TYPHIMURIUM; SCAVENGING ABILITY;

ASCORBIC ACID;

PINUS MORRISONICOLA; SALMONELLA TYPHIMURIUM;

EID: 79953027544     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.01.016     Document Type: Article

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